Änisbrötli or Chräbeli These anise flavoured cookies can be pressed into intricate wooden forms, or made into simple spiky logs. A tip from the Anise Paradise, purveyors of wooden forms and master Brötli bakers? Weigh your eggs.
INGREDIENTS
METHOD
makes 45 Chräbeli (Brötli will depend on the size of the forms)
Grease two baking sheets with butter.
butter for greasing 2 eggs (110 g) 250 g icing sugar 250 g flour shot of kirsch 1 tbsp anise seeds, lightly toasted
Using a stand mixer with a paddle attachment, whip together the eggs and icing sugar. Keep whipping for about ten minutes, or until you get a thick, pale paste. Sift in the flour and fold in. Fold in the kirsch and anise seeds. Let the dough rest for about ten minutes, then it is ready to use. For Brötli (forms) Using flour, roll out the dough to about 1 cm thick. Dust with more flour and press with floured wooden forms to create designs on the surface. With a cutter or knife, cut out individual pieces and gently brush off excess flour. Place on the greased baking sheets. For Chräbeli Roll the dough into logs about 2 cm in diameter and cut into 6 cm tubes. Make 3 slightly diagonal cuts in one side of the dough and curve slightly. Place on the greased baking sheets. Let dry for at least 24 and up to 48 hours. Don’t disturb your cookies while they are resting – find a dry spot that isn’t draughty. When you are ready to bake Preheat oven to 150° C (do not use convection). Keeping the oven door slightly ajar, bake the cookies for about 20 minutes, or until they are fully dried out and have (hopefully) risen on their Füsschen.
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